I want to spend my life
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Mending broken people
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I want to spend my life
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Removing pain
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Lord, let my words
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Heal a heart that hurts
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I want to spend my life
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Mending broken people
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I want to spend my life
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Mending broken people
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Hello, and welcome to our
3ABN today cooking program.
00:01:06.79\00:01:10.15
We are the Micheff Sisters.
00:01:10.18\00:01:12.93
I'm Linda. I'm Brenda.
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And I'm Cinda.
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And we are so
excited about the program
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that we have
planned for you today.
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In fact we're
calling it Down Home Cooking.
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With a little Southern flair.
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Exactly.
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Well, you know we always
have those recipes in our homes
00:01:27.15\00:01:29.69
that are our go-to
recipes that our kids love
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or our families
love and it's one those,
00:01:32.94\00:01:35.07
you know, comfort
food kind of thing--
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When you go, what
should we make for supper?
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Oh, okay.
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It's something
just kind of go to.
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Sometimes it's
just something new
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that we like to try to.
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Exactly, but I--
there are certain foods
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that just really, you
know are family favorites
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and so today we're kind
of just going down home.
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We're not, you know,
make everything super fancy
00:01:57.44\00:01:59.98
its just really good food.
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And guess what?
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My sisters and I have
a new cookbook out called
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"The Micheff Sisters,
Cooking with Kellogg's"
00:02:06.65\00:02:09.76
and Kellogg's cooperation
contacted my sisters and I to,
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to prepare this
cookbook for you.
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We used, they own quite a few
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vegetarian products,
I was really surprised.
00:02:20.59\00:02:23.92
Worthington Foods, Gardenburger.
00:02:23.95\00:02:26.71
They own quite a
few vegetarian products
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and so they asked us
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if, we would be
willing to take their products
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and create recipes with them.
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And so every
single recipe in here
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has one of the
Kellogg's products--
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Has one of the
vegan Kellogg's products,
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because not all
the products are vegan
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some have some dairy in them,
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but we're using
the vegan product.
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That's right.
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So, we are really
excited about that today
00:02:49.12\00:02:50.92
and I think, why don't we
just give them a little preview
00:02:50.95\00:02:54.52
of what you have
coming up on today's program.
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We're gonna start off
with my Vegetable Ziti
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and it has a lot of good of
their chicken patties in it.
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And then we are gonna
have Baked Chicken Patties.
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Different twist on it.
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That looks good.
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Oh, and then we're
gonna go to the ranch.
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We're going to have
really good hearty Ranch Salad.
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That's right, and then we
have Hungry Shepherd's Pie
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and who doesn't
love a good old fashioned
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Hungry Shepherd's Pie.
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It sound's good--
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We're gonna have Pot Roast Stew.
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Yep.
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It's a vegan one.
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And there's lots of
potatoes in that too--
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Oh, probably it's
gonna be a good day for me.
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She's in for a
real treat because--
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Oh, I love potatoes.
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Yes we do. It's a stew.
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How could-- I
don't know many people
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don't like potatoes, seriously.
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Have you met anybody that says,
I just don't like potatoes?
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No.
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Yeah, I don't I have
that actually, have you?
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I haven't met them yet
but I'm sure there's somebody.
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There must be somebody,
but we don't know of anyone.
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Well, if you
don't like potatoes,
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you send them to me
I'll eat them for you.
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There you go.
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There you go,
I'll get you covered.
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But sis, I'm-- let's get started
00:04:02.87\00:04:04.55
with the recipe for today
and for this you will need...
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And I am going to
start right now with Cinda,
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just, can you just mix
the Mckay's Chicken Style
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Seasoning together in the water.
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And here's a little fork--
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comfort seasoning that we
had ever since we were children.
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It's my favorite
seasoning, and I love it.
00:04:54.11\00:04:56.90
I do like in it,
and they also have
00:04:56.93\00:04:58.49
a very good
beef style seasoning.
00:04:58.52\00:05:00.54
So I like both of those
really well and you're right,
00:05:00.57\00:05:03.42
that's
something we grew up with.
00:05:03.45\00:05:04.53
And when you're not
feeling good just broth in--
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put this in hot
water and just sip it.
00:05:07.56\00:05:09.95
Yeah, I do that too.
00:05:09.98\00:05:11.57
It's like a chicken,
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like almost like
having chicken noodle soup.
00:05:12.69\00:05:15.16
But I wouldn't know what
chicken noodles soup was,
00:05:15.19\00:05:17.51
because I've never
had meat in my life, so.
00:05:17.54\00:05:19.26
I'm talking about
veggie chicken noodle soup.
00:05:19.29\00:05:21.59
Oh, okay.
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Well, I know she had that.
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I did too, Mama
made her all the time.
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Can you, crank
the fire up for me?
00:05:29.33\00:05:33.21
She's trying to crank it up.
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Oops, wrong one.
00:05:36.18\00:05:37.30
And I want to give you
a picture of the product
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that we're using today,
00:05:39.66\00:05:41.13
it's the MorningStar
Farms Griller's Chick'n
00:05:41.16\00:05:44.73
and it's a
vegetarian chicken patty.
00:05:44.76\00:05:48.49
And so I am gonna show you
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what we are gonna do
that with this in a minute,
00:05:49.80\00:05:51.16
but that's the product
that we are using today.
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And I-- we are gonna
start with our onions
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and-- they have
already been pre-sauteed
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so they are really
done so we don't have
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worry about that
anymore, they are done.
00:06:01.07\00:06:04.10
And while Cinda is putting that,
00:06:04.13\00:06:06.51
we'll just start
heating those up.
00:06:06.54\00:06:07.71
I want to show you about
00:06:07.74\00:06:08.92
something
really, really awesome.
00:06:08.95\00:06:11.74
We finally found a
garlic press that is awesome.
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Drum roll.
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Okay, correction,
Brenda found the garlic press.
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And then she went and--
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She traveled the far
reaches of the earth to do it.
00:06:22.62\00:06:25.78
And then she came back
00:06:25.81\00:06:26.89
and she had gotten
one for each one of us.
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Can you believe that?
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It's so sweet. I can believe it.
00:06:29.93\00:06:32.05
Well, I have to--
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actually have Kent to
take credit for all of it
00:06:33.57\00:06:35.55
because I was recently teaching
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at AFCOE Europe in
Germany, in Frankfurt, Germany
00:06:39.54\00:06:43.62
and I was staying with
Gerda and Reed von Maur
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and they, we
are little down time
00:06:48.83\00:06:51.17
and I had told
Gerda, I said, you know,
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I am really looking for
garlic press on the show.
00:06:53.58\00:06:55.52
We're always having struggling
trying to find a garlic--
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Can't just can't
even-- can't find a good one.
00:06:59.17\00:07:01.46
What were we doing?
00:07:01.49\00:07:03.63
See that.
00:07:03.66\00:07:04.86
Try it again.
00:07:04.89\00:07:08.18
Sounds like a sick rooster.
00:07:08.21\00:07:11.06
Thanks.
00:07:11.09\00:07:12.22
Well, she probably
got like that by the time
00:07:12.25\00:07:14.21
she got through
squeezing the thing.
00:07:14.24\00:07:15.80
I know, I can
hardly squeeze anything.
00:07:15.83\00:07:17.99
So anyway, Gerda took
me to this kitchen store
00:07:18.02\00:07:22.32
and we were in
Frankfurt, Germany
00:07:22.35\00:07:25.50
and we asked the owner
00:07:25.53\00:07:27.15
if he had any
good garlic presses.
00:07:27.18\00:07:28.65
Do you know, they have
quite of few garlic presses.
00:07:28.68\00:07:30.29
And so he was showing
me each one, he says, ah.
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I said, but I want the best one.
00:07:32.78\00:07:34.57
He said oh, you want
this one so he showed me this.
00:07:34.60\00:07:37.44
And I went yeah, but
how do I know it works?
00:07:37.47\00:07:39.18
He goes, one moment madam,
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and he could just
speak broken English
00:07:40.88\00:07:42.52
and he went
running out the door.
00:07:42.55\00:07:43.93
He is the manager of the store
00:07:43.96\00:07:45.67
and I said to Gerda,
where is he going and she goes,
00:07:45.70\00:07:48.04
I am guessing he went to
find you a clove of garlic.
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I said, no.
00:07:50.89\00:07:52.02
Sure enough, few
minutes later here
00:07:52.05\00:07:53.56
he comes
running, running, running
00:07:53.59\00:07:56.12
and he comes there
with the clove of garlic
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and he said, okay, here you go
00:07:58.35\00:07:59.92
and he puts a
garlic in and he use the--
00:07:59.95\00:08:03.18
he didn't even take
the little white film--
00:08:03.21\00:08:04.66
The skin of the garlic
he didn't take that off,
00:08:04.69\00:08:06.97
he put that in and he
goes, now I'll show you
00:08:07.00\00:08:09.36
and he is squeezed it,
it's effortless squeezing it
00:08:09.39\00:08:13.40
and then, out came a
beautiful, fine, mince garlic
00:08:13.43\00:08:17.97
and inside was the white
skin completely taken off
00:08:18.00\00:08:22.34
and so easy to clean,
I couldn't believe it.
00:08:22.37\00:08:24.88
All right, show us,
lets show us, make believe--
00:08:24.91\00:08:27.29
make believers out
of us, isn't that right?
00:08:27.32\00:08:29.61
So I want to say, first of
all thank you so much to Gerda
00:08:29.64\00:08:33.32
and I also want to say a
big thank you to Gerda and Reed
00:08:33.35\00:08:37.01
for what they are
doing in Frankfurt, Germany.
00:08:37.04\00:08:40.30
Doug Batchelor
has a school called
00:08:40.33\00:08:42.98
"Amazing Facts
Center of Evangelism"
00:08:43.01\00:08:45.32
in Sacramento,
and now he has started
00:08:45.35\00:08:47.38
a European division,
it's called AFCOE, Europe,
00:08:47.41\00:08:50.19
Amazing Facts
Center of Evangelism
00:08:50.22\00:08:52.47
and they are doing
amazing job out there.
00:08:52.50\00:08:54.30
I had the most fun
teaching the students out there,
00:08:54.33\00:08:58.67
every single day was wonderful.
00:08:58.70\00:09:00.32
In fact, I want to
show a picture of you,
00:09:00.35\00:09:02.70
right now, of us having worship.
00:09:02.73\00:09:04.97
Every morning we had worship
00:09:05.00\00:09:06.04
and I was teaching
them children songs
00:09:06.07\00:09:07.70
and here the picture
of me around the piano
00:09:07.73\00:09:09.80
with the whole AFCOE team
00:09:09.83\00:09:11.52
and I just want to say,
I love every one of them.
00:09:11.55\00:09:13.70
They are really precious to me.
00:09:13.73\00:09:16.20
So now you are gonna
get a lesson on the garlic.
00:09:16.23\00:09:21.61
I mean about press.
00:09:21.64\00:09:22.98
So this one didn't
have the skins on it,
00:09:23.01\00:09:25.02
so it was already moved.
00:09:25.05\00:09:26.61
So what I am gonna do
00:09:26.64\00:09:28.19
is I am just gonna
take this right here
00:09:28.22\00:09:30.49
and put our garlic in right here
00:09:30.52\00:09:34.17
and goes like this
00:09:34.20\00:09:36.23
and I am gonna
just put it right here
00:09:36.26\00:09:38.51
and look how effortless.
00:09:38.54\00:09:40.01
You didn't see me
groaning or mourning or anything
00:09:40.04\00:09:42.43
just all that just like that.
00:09:42.46\00:09:44.39
Get all of it.
00:09:44.42\00:09:45.63
You just said
keep right on talking.
00:09:45.66\00:09:47.47
Yeah, I know see you
there. It was really beautiful.
00:09:47.50\00:09:52.15
I just love this
thing so you guys,
00:09:52.18\00:09:53.91
you're gonna love yours too.
00:09:53.94\00:09:55.07
I am excited about it.
00:09:55.10\00:09:56.42
And really is it nice.
00:09:56.45\00:09:57.88
I might say
excited about getting
00:09:57.91\00:09:59.39
some more vegetables in here.
00:09:59.42\00:10:00.65
So there are-- for this dish
00:10:00.68\00:10:02.27
we have our onions in
here and we have our mushrooms
00:10:02.30\00:10:05.55
and you are
gonna just saute those.
00:10:05.58\00:10:07.84
And we are gonna
put in our asparagus.
00:10:07.87\00:10:10.71
Oh, I love asparagus.
00:10:10.74\00:10:12.85
That was another
thing that I really loved
00:10:12.88\00:10:14.83
when I was in Germany,
they have white asparagus.
00:10:14.86\00:10:17.89
And it is amazing--
00:10:17.92\00:10:19.28
I had it one when I
was over there, loved it.
00:10:19.31\00:10:20.91
Yes, you don't get it.
00:10:20.94\00:10:22.18
It was in season
while I was there
00:10:22.21\00:10:23.79
so I was just so
affected from my home it was
00:10:23.82\00:10:26.57
I was savoring every mouthful.
00:10:26.60\00:10:29.25
They don't-- it doesn't
taste in same in the States,
00:10:29.28\00:10:31.29
it's different
in Germany I just--
00:10:31.32\00:10:33.32
I think they have
the best white asparagus
00:10:33.35\00:10:35.12
anywhere in the world.
00:10:35.15\00:10:36.77
That you tasted so far.
00:10:36.80\00:10:38.23
I tasted so far.
00:10:38.26\00:10:39.29
That's right, I
just want tell you that.
00:10:39.32\00:10:43.40
Did they have Brussels sprouts
00:10:43.43\00:10:45.56
and bringing the
lots of fresh veggies?
00:10:45.59\00:10:47.42
Lot's of fresh veggies.
00:10:47.45\00:10:48.80
I and Loana,
their cook was amazing.
00:10:48.83\00:10:51.95
She cooked-- they have all
only vegan vegetarian there
00:10:51.98\00:10:55.93
and she was just amazing.
00:10:55.96\00:10:57.62
I loved her, so Loana,
you are such a good cook.
00:10:57.65\00:11:00.53
I want to thank you for
all those wonderful meals.
00:11:00.56\00:11:03.16
All right, what we are
gonna do is just saute those
00:11:03.19\00:11:07.78
and you want them
just tender crunchy,
00:11:07.81\00:11:09.39
they don't have to be--
00:11:09.42\00:11:10.61
Asparagus doesn't
take-- No, it doesn't.
00:11:10.64\00:11:12.77
So we are gonna ahead and mix up
00:11:12.80\00:11:14.20
our water and right here
00:11:14.23\00:11:18.37
and then let's
take a look right here--
00:11:18.40\00:11:22.39
What about you
red pepper flakes?
00:11:22.42\00:11:24.92
Well, we do want put the
red pepper flakes in there
00:11:24.95\00:11:26.83
because that's
makes a huge difference
00:11:26.86\00:11:28.47
that's for sure and then--
00:11:28.50\00:11:31.08
We'll get all the
seasoning in here.
00:11:31.11\00:11:32.87
Will you put in the tomatoes?
00:11:32.90\00:11:35.11
Oh, that is the
thing to put in there.
00:11:35.14\00:11:37.82
And then put the tomatoes in.
00:11:37.85\00:11:39.56
what you are you'll
little behind the scenes--
00:11:39.59\00:11:42.12
yeah, she doesn't
want to dump this in
00:11:42.15\00:11:43.81
because she thinks
it's gonna spill on.
00:11:43.84\00:11:45.52
I didn't, I just-- you
know no, no, no, no, no.
00:11:45.55\00:11:49.30
Burst.
00:11:49.33\00:11:50.36
I just need a minute to I got
to get my skillet right here.
00:11:50.39\00:11:53.23
So let me grab this.
00:11:53.26\00:11:55.78
Okay sis, will you move it
00:11:55.81\00:11:56.84
right over to the
other side and then--
00:11:56.87\00:11:59.60
You're kind of
partial to this one now.
00:11:59.63\00:12:01.57
Well, I think, I think
I needed in this skillet
00:12:01.60\00:12:03.69
if you don't mind sharing.
00:12:03.72\00:12:05.40
While you move
it on take the dish.
00:12:05.43\00:12:10.43
While that's cooking over there
00:12:10.46\00:12:11.58
we are gonna heat
this up really hard
00:12:11.61\00:12:13.55
and we are going
to cut the patties.
00:12:13.58\00:12:15.74
Now these
particular patties are soft.
00:12:15.77\00:12:18.39
So you need to
saute them a little bit.
00:12:18.42\00:12:20.28
I do it just little non
stick cooking spray in here
00:12:20.31\00:12:23.86
and I saute them a little bit.
00:12:23.89\00:12:25.65
And if you don't do that
00:12:25.68\00:12:27.78
there kind of
messy, they will get messy
00:12:27.81\00:12:29.17
and so you
don't want to do them.
00:12:29.20\00:12:30.27
You want them a
little bit firmer.
00:12:30.30\00:12:31.95
So you have to do
that let me get messy--
00:12:31.98\00:12:33.95
Because I like that
toasted flavor it gives it.
00:12:33.98\00:12:36.87
Yes, and I want to just keep our
00:12:36.90\00:12:38.44
nonstick cooking
spray right here.
00:12:38.47\00:12:44.76
And it kind of a
really soft, soft patties
00:12:44.79\00:12:47.02
so that's why I
wanted to put my gloves on.
00:12:47.05\00:12:48.97
Strip like this and
I do it once in here,
00:12:49.00\00:12:53.10
oops, once like
this and then like this.
00:12:53.13\00:12:59.49
And just back and forth
00:12:59.52\00:13:01.06
and I am just gonna go
and put that in the skillet.
00:13:01.09\00:13:05.06
And you are gonna just saute
those until they are golden
00:13:05.09\00:13:11.37
and they are gonna be
just nice and crispy and golden
00:13:11.40\00:13:14.12
and then you are
gonna add unto this,
00:13:14.15\00:13:15.66
you got already this
as-- Ziti is already cooked
00:13:15.69\00:13:21.87
so you could just
add it right there
00:13:21.90\00:13:23.33
and as soon as the meat is brown
00:13:23.36\00:13:25.68
you just mix it all
together and its ready to go.
00:13:25.71\00:13:28.27
That's it, it's that fast.
00:13:28.30\00:13:30.72
Linda, you can now
just keep adding that.
00:13:30.75\00:13:32.64
We're just gonna crisp it up.
00:13:32.67\00:13:34.28
I have one
already prepared for you
00:13:34.31\00:13:35.90
I want you to take
a look right over here
00:13:35.93\00:13:38.13
and Cinda has
garnished it so beautifully
00:13:38.16\00:13:40.81
and with just some peppers
and some twigs of rosemary
00:13:40.84\00:13:44.69
and its-- all you need the fork.
00:13:44.72\00:13:47.26
Yeah, it looks delicious.
00:13:47.29\00:13:49.33
Well, something
else that looks delicious
00:13:49.36\00:13:51.82
is Linda's chicken--
Baked Chicken Patties.
00:13:51.85\00:13:56.01
All right, would you
read the recipe for me?
00:13:56.04\00:13:57.44
I sure will. For
this you going to need...
00:13:57.47\00:14:00.51
And I think that's it.
00:14:40.01\00:14:41.93
All right, this
dish is fast and easy.
00:14:41.96\00:14:45.77
Sis, if you could
take these chicken patties.
00:14:45.80\00:14:49.71
And dip them in
season bread crumbs
00:14:49.74\00:14:51.99
and you can make
your own bread crumbs.
00:14:52.02\00:14:53.90
You can dry out your
bread, put some seasoning in it,
00:14:53.93\00:14:57.31
little olive oil
put them in the oven
00:14:57.34\00:14:59.71
and crush them up in
your blinder or whatever
00:14:59.74\00:15:02.12
and you can have your
own seasoned bread crumbs.
00:15:02.15\00:15:05.12
And it works really great.
00:15:05.15\00:15:06.31
I do without the olive oil.
00:15:06.34\00:15:08.03
I just crumble up
my bread and toast it.
00:15:08.06\00:15:11.16
We've all ready
sauteed the peppers
00:15:11.19\00:15:13.59
and the onions in the
water and so that's all done.
00:15:13.62\00:15:17.22
And the chicken patties
that we are using is right here.
00:15:17.25\00:15:20.82
You can see that
00:15:20.85\00:15:22.59
its the
MorningStar Griller's Chick'n
00:15:22.62\00:15:25.32
and so sis, if you
could turn this burner on,
00:15:25.35\00:15:28.25
I am gonna start our gravy
00:15:28.28\00:15:30.59
and you are gonna get
you are started here too.
00:15:30.62\00:15:34.11
All right. I am getting it hot.
00:15:34.14\00:15:36.62
All right, and I am putting
00:15:36.65\00:15:37.75
in the McKay's
chicken style seasoning.
00:15:37.78\00:15:39.15
You ready, Sis.
00:15:39.18\00:15:40.23
I am ready. Well
wait, I will spray.
00:15:40.26\00:15:42.96
Hey, you told me you are ready.
00:15:42.99\00:15:44.75
Well, no, no backlog.
00:15:44.78\00:15:48.81
We are good.
00:15:48.84\00:15:50.64
And that's how
you keep order, folks.
00:15:50.67\00:15:53.64
Not really. Oh, yeah.
00:15:53.67\00:15:57.17
You spray the
tops to this too or--
00:15:57.20\00:15:59.10
Yes, when and then
yeah, turn them over.
00:15:59.13\00:16:01.74
Okay, I am gonna mix up
00:16:01.77\00:16:03.08
the flour here.
00:16:03.11\00:16:09.99
And you can use
cornstarch if you in this
00:16:10.02\00:16:12.71
and turn it into gluten free.
00:16:12.74\00:16:15.00
I don't usually use a fork
00:16:15.03\00:16:16.57
but we will see how
that goes in a minute.
00:16:16.60\00:16:19.93
I think that I did do this.
00:16:19.96\00:16:21.45
I did use
cornstarch in this one,
00:16:21.48\00:16:23.05
the chicken also use flour.
00:16:23.08\00:16:24.45
So this one is cornstarch one.
00:16:24.48\00:16:27.33
You got this?
00:16:27.36\00:16:28.42
Yep. That's just has to heat.
00:16:28.45\00:16:30.04
Basically that just has to heat
00:16:30.07\00:16:32.04
and then you're gonna put
this cornstarch mixture in.
00:16:32.07\00:16:37.86
As I said you can use
flour and water to thicken it to
00:16:37.89\00:16:41.01
if you don't have cornstarch.
00:16:41.04\00:16:42.79
And make sure that when
you are adding cornstarch
00:16:42.82\00:16:46.26
to a liquid make sure that
00:16:46.29\00:16:47.85
your liquid is cold
that you are adding it to.
00:16:47.88\00:16:50.45
Because if you
don't you are gonna have
00:16:50.48\00:16:52.27
instant lumps, so
that that's trick.
00:16:52.30\00:16:55.67
And nobody likes lumps so.
00:16:55.70\00:16:57.73
Same with flour, you need
to make sure that it's cold.
00:16:57.76\00:17:00.30
Now you can use a soy
margarine in your gravy
00:17:00.33\00:17:03.88
if you want to
add just little bit.
00:17:03.91\00:17:05.65
Sometimes I do
sometimes I do not.
00:17:05.68\00:17:08.55
I do.
00:17:08.58\00:17:09.89
It just adds some of my flavor.
00:17:09.92\00:17:12.32
If you wake up every
morning and go should I use it,
00:17:12.35\00:17:15.03
should I not, should I use--
00:17:15.06\00:17:17.01
Well, you know it--
and you can use less too
00:17:17.04\00:17:20.01
if you want just
enough just for--
00:17:20.04\00:17:21.90
Whatever makes you happy.
00:17:21.93\00:17:24.20
Yeah, all right.
00:17:24.23\00:17:26.35
We are gonna--
00:17:26.38\00:17:29.36
This is important step
because a lot of people tell me
00:17:29.39\00:17:31.56
they don't know
how to make gravy.
00:17:31.59\00:17:33.12
Then so this is good
for-- you know, something that's
00:17:33.15\00:17:36.16
so simple to find out
it really is that simple
00:17:36.19\00:17:38.33
just to put the gravy together.
00:17:38.36\00:17:39.95
With cornstarch you
would use cold water to make it
00:17:39.98\00:17:45.22
and you like-- I
mean with cornstarch
00:17:45.25\00:17:47.46
you mix up with cold water
00:17:47.49\00:17:48.80
but then you
don't put it in your pot
00:17:48.83\00:17:50.31
until it's really hot.
00:17:50.34\00:17:51.85
Now with the flour mixture
00:17:51.88\00:17:53.31
that I mix up, I
mix up flour like
00:17:53.34\00:17:55.76
if I get a half a cup of flour
I probably do 3/4 cup of water
00:17:55.79\00:18:01.15
and then I mix it in cold water
00:18:01.18\00:18:03.08
and then I put
it in my cold liquid
00:18:03.11\00:18:05.05
before I it even
comes to the boil
00:18:05.08\00:18:06.79
and then I stir it
around slowly till its thick
00:18:06.82\00:18:08.96
so you don't have any lumps
and then I bring it to a boil.
00:18:08.99\00:18:13.69
It sounds good.
00:18:13.72\00:18:14.79
Yeah, so there is a
couple ways to do it.
00:18:14.82\00:18:16.30
This is kind of hot
now so we are going to put
00:18:16.33\00:18:19.45
the cornstarch mixture in here.
00:18:19.48\00:18:21.69
It's actually a very--
00:18:21.72\00:18:22.87
this is actually
a very fast gravy.
00:18:22.90\00:18:26.63
And if you happen to--
find some lumps in your gravy
00:18:26.66\00:18:32.27
if you have one of
those immersion blenders
00:18:32.30\00:18:33.80
they are wonderful.
00:18:33.83\00:18:34.90
You can just stick
it in there in a couple,
00:18:34.93\00:18:37.06
you know, squeezes
with that immersion blunder
00:18:37.09\00:18:39.80
and the lumps are gone.
00:18:39.83\00:18:41.21
So you know--
00:18:41.24\00:18:42.31
Well, the neat
thing about cornstarch
00:18:42.34\00:18:44.31
is really rarely ever have ones.
00:18:44.34\00:18:46.00
Exactly.
00:18:46.03\00:18:48.50
It just makes a
nice smooth gravy.
00:18:48.53\00:18:49.72
But you do need to let it simmer
00:18:49.75\00:18:51.08
so they get rid of
that cornstarchy flavor,
00:18:51.11\00:18:53.31
you know, occasion there.
00:18:53.34\00:18:54.67
How are patties coming?
00:18:54.70\00:18:56.78
Oh, am I supposed to watch them?
00:18:56.81\00:18:58.79
Yeah.
00:18:58.82\00:19:02.44
You can leave them over and--
00:19:02.47\00:19:04.93
Don't you worry I have--
00:19:04.96\00:19:06.61
I think she got to cover
that. I think she got to cover.
00:19:06.64\00:19:10.21
Look how pretty that is.
00:19:10.24\00:19:12.62
Yeah, they did turn out nice.
00:19:12.65\00:19:14.18
See.
00:19:14.21\00:19:15.72
They don't let you down.
00:19:15.75\00:19:17.00
There you are.
00:19:17.03\00:19:18.91
Sis, I'm gonna
give you one of these
00:19:18.94\00:19:20.50
this thing right here
00:19:20.53\00:19:21.64
so that you can have a
bowl there to put them in.
00:19:21.67\00:19:25.64
Okay.
00:19:25.67\00:19:26.90
And you are done, and they go.
00:19:26.93\00:19:29.30
Absolutely.
00:19:29.33\00:19:30.60
This is getting
there, it's almost done.
00:19:30.63\00:19:35.69
You just-- you
know what they say about
00:19:35.72\00:19:37.07
the watch pot
that would never boil.
00:19:37.10\00:19:39.46
Okay, so everybody
lets just not look,
00:19:39.49\00:19:41.62
sis, you know--
00:19:41.65\00:19:43.25
Let me look that
way for one moment
00:19:43.28\00:19:44.46
we'll have it all ready.
00:19:44.49\00:19:45.53
So, don't you look either,
00:19:45.56\00:19:47.62
what it's usually
look away just look away.
00:19:47.65\00:19:50.34
It's getting thicker,
it's getting thicker, okay.
00:19:50.37\00:19:54.96
Yeah, you can see
it getting thicker.
00:19:54.99\00:19:56.40
Yeah, I can feel it
00:19:56.43\00:19:58.17
with the whip
stirring a little bit harder.
00:19:58.20\00:20:02.15
So tell us about what
is it in right in this
00:20:02.18\00:20:04.79
you are getting ready to add.
00:20:04.82\00:20:05.91
This is a Tofutti Sour Cream.
00:20:05.94\00:20:08.52
You don't have to put it in,
00:20:08.55\00:20:09.61
this makes a nice richer flavor.
00:20:09.64\00:20:13.08
You can just leave
it like it is in it.
00:20:13.11\00:20:15.56
And it's a substitute,
it's a vegan substitute--
00:20:15.59\00:20:17.92
So if you don't have that
use little fat sour cream.
00:20:17.95\00:20:22.09
If you use sour
cream, we don't at home but--
00:20:22.12\00:20:26.67
Right. I am just so used--
00:20:26.70\00:20:27.96
And if you live in an area
00:20:27.99\00:20:29.29
that you can't get
these kind of products
00:20:29.32\00:20:31.40
and we understand this
is an international network,
00:20:31.43\00:20:33.98
there's many places in the world
00:20:34.01\00:20:35.27
that are not gonna
gave of that to ever have
00:20:35.30\00:20:38.99
you know completely a
diet with its non dairy
00:20:39.02\00:20:41.58
and so you go
ahead and substitute
00:20:41.61\00:20:44.12
just it calls
for a half a cup of,
00:20:44.15\00:20:46.93
you know, Tofutti Sour Cream.
00:20:46.96\00:20:48.24
Go ahead and use a half
cup of regular sour cream.
00:20:48.27\00:20:50.80
And that will-- it's
usually a cup for cup.
00:20:50.83\00:20:54.44
If you can see now,
00:20:54.47\00:20:55.97
see how it's all
thick it's thicken.
00:20:56.00\00:20:58.83
Yes, it's all nice and thick.
00:20:58.86\00:20:59.95
And it gives a nice color.
00:20:59.98\00:21:02.76
Yep, it looks good.
00:21:02.79\00:21:03.97
Okay, sis, you can turn this off
00:21:04.00\00:21:05.70
and then you turn it off
00:21:05.73\00:21:07.87
and then you are gonna add
the Tofutti Sour Cream to it.
00:21:07.97\00:21:12.50
All right.
00:21:17.28\00:21:18.57
And you just
stir it all round see
00:21:18.60\00:21:19.89
how it makes it a
little bit creamier.
00:21:19.92\00:21:23.48
Just gives it a
boldness, a richness.
00:21:23.51\00:21:25.60
And then what we are gonna--
00:21:25.63\00:21:26.71
We saw the color change.
00:21:26.74\00:21:28.92
And then I usually
put a little bit of gravy
00:21:28.95\00:21:32.32
right on the bottom of
that pan put the patties in,
00:21:32.35\00:21:34.72
put gravy on top
then you put your onions
00:21:34.75\00:21:37.49
and your
peppers on top of that--
00:21:37.52\00:21:39.30
And these have been sauteed.
00:21:39.33\00:21:40.63
Sauteed all ready,
a little more gravy
00:21:40.66\00:21:42.58
and you have
something like that.
00:21:42.61\00:21:43.64
And you bake it for 350
degrees for about 20 min.
00:21:43.67\00:21:46.89
About 20 minutes. And there--
00:21:46.92\00:21:48.82
Or you can server it like this
00:21:48.85\00:21:50.18
and have the
gravy a little on top
00:21:50.21\00:21:52.04
and a little and
serve the gravy on the side.
00:21:52.07\00:21:54.61
So its your choice whichever
way you want to serve it,
00:21:54.64\00:21:57.24
but it makes a nice
entrée very quick nice entrée.
00:21:57.27\00:22:00.38
Well, from my quick and
easy supper I love salads.
00:22:00.41\00:22:05.75
And I love salads
that are whole meals.
00:22:05.78\00:22:08.99
I love them so I am
going to read the recipe
00:22:09.02\00:22:12.68
for the Ranch Hand Salad.
00:22:12.71\00:22:14.57
You will need.
00:22:14.60\00:22:15.71
This salad is
actually it sounds like
00:23:35.42\00:23:38.52
a lot of ingredients but its--
00:23:38.55\00:23:41.44
It's really easy to make
00:23:41.47\00:23:43.38
and you can make most of
it several days ahead of time
00:23:43.41\00:23:47.09
and the dressings
will last in refrigerator
00:23:47.12\00:23:50.31
for at least week and so I--
00:23:50.34\00:23:53.13
I can top one fresh each day.
00:23:53.16\00:23:54.52
And that's what
I do for Joe and I,
00:23:54.55\00:23:56.38
if he gets home late
from work then I can just--
00:23:56.41\00:23:58.51
I have all these
ingredients in the fridge
00:23:58.54\00:24:00.71
and you just put it
together and you are good.
00:24:00.74\00:24:03.46
So I am gonna the-- the product
00:24:03.49\00:24:06.62
that I am using is Tender Bits
00:24:06.65\00:24:08.45
and let me show you
what Tender Bits are.
00:24:08.48\00:24:10.38
From Loma Linda.
00:24:10.41\00:24:12.07
And there so many
ways you can use this.
00:24:12.10\00:24:15.38
And I really like
just the added flavor
00:24:15.41\00:24:21.03
it gives to salad.
00:24:21.06\00:24:22.64
So Linda, lets get you
started with the Tender Bits.
00:24:22.67\00:24:26.28
Let's show you with a raw one.
00:24:26.31\00:24:28.88
No, I go like this,
there this is a Tender Bit
00:24:28.91\00:24:33.26
and I am actually
not good filling this,
00:24:33.29\00:24:36.74
I don't slice these in half.
00:24:36.77\00:24:38.70
I like-- if you
wanted them crispier you can.
00:24:38.73\00:24:42.90
But I like them
just leave them whole.
00:24:42.93\00:24:46.25
The reason she even said that
00:24:46.28\00:24:47.45
is because in our
family growing up.
00:24:47.48\00:24:49.78
Everything was cut half.
00:24:49.81\00:24:50.85
Lot of people won't even
thought of cutting them half
00:24:50.88\00:24:53.06
but everything was cut in half
00:24:53.09\00:24:54.31
because mom was
trying to stretch the meal.
00:24:54.34\00:24:56.91
But we didn't know why.
00:24:56.94\00:24:58.15
We didn't know why
until recently actually
00:24:58.18\00:24:59.94
when we asked mom, and said mom,
00:24:59.97\00:25:01.21
why was that you always
cut those scallops in half.
00:25:01.24\00:25:03.98
Because now we all
like them better that way.
00:25:04.01\00:25:06.28
And she said I was just
trying to stretch the meal.
00:25:06.31\00:25:08.86
Its no big secret.
00:25:08.89\00:25:11.88
So I am dipping in crumbs.
00:25:11.91\00:25:13.34
So we took the corn chips
00:25:13.37\00:25:15.18
and you can take
your favorite corn chip
00:25:15.21\00:25:17.78
and you dip them in
the crumb and the juice--
00:25:17.81\00:25:20.51
you want to
grind the corn chips up
00:25:20.54\00:25:22.97
and then you will press it down
00:25:23.00\00:25:25.80
so that you want really
coat the Tender Bit really well.
00:25:25.83\00:25:30.15
You could even put them
in the liquid from the can
00:25:30.18\00:25:35.69
so they are even
moisture and then dip them in.
00:25:35.72\00:25:39.11
And then just
spray your hot skillet
00:25:39.14\00:25:41.61
with your nonstick cooking spray
00:25:41.64\00:25:44.70
and then you are
gonna saute those.
00:25:44.73\00:25:46.75
Now you could also
put them in the oven.
00:25:46.78\00:25:50.03
You could put them for like 375
00:25:50.06\00:25:52.66
and you could and turn them
00:25:52.69\00:25:54.35
over half way through baking
00:25:54.38\00:25:56.44
until they get
crisp on both sides.
00:25:56.47\00:25:58.29
So you could do it in the
oven if you have the time.
00:25:58.32\00:26:00.43
The skillet just makes
it so much faster I think.
00:26:00.46\00:26:03.43
So okay, sis, you and I
00:26:03.46\00:26:04.95
are gonna get
started on the dressing.
00:26:04.98\00:26:06.55
But before you do the dressing--
00:26:06.58\00:26:07.68
There's two dressings.
00:26:07.71\00:26:08.78
Yes. Not just one but two.
00:26:08.81\00:26:10.57
She is telling like--
she is giving you both--
00:26:10.60\00:26:13.22
but a really super
duper recipe today.
00:26:13.25\00:26:15.35
I mean, you are not
getting one you are getting two.
00:26:15.38\00:26:17.80
But I want to
explain because to save time
00:26:17.83\00:26:21.37
I've already done the corn.
00:26:21.40\00:26:23.13
Now Joe and I are-- we
love fresh corn in the cup
00:26:23.16\00:26:28.48
so I almost
always have fresh corn
00:26:28.51\00:26:30.80
in the cup in my refrigerator
00:26:30.83\00:26:32.93
but if you don't
you can use frozen.
00:26:32.96\00:26:36.36
And you can put
this on a cookie sheet
00:26:36.39\00:26:38.84
and bake it in the
oven again if you want
00:26:38.87\00:26:41.27
and just spray a little bit
of the nonstick cooking spray
00:26:41.30\00:26:45.38
or you can do it in the
skillet until it gets brown.
00:26:45.41\00:26:48.54
Because you want it,
00:26:48.57\00:26:49.60
you want that flavor
of the roasted flavor.
00:26:49.63\00:26:53.46
So I've already done that.
00:26:53.49\00:26:55.87
So I have got all
this assembled too.
00:26:55.90\00:26:58.01
We are ready to
assemble our dressing.
00:26:58.04\00:27:00.64
So, I am gonna go ahead do the--
00:27:00.67\00:27:03.83
Yeah, me to start--
make some mine up together.
00:27:03.86\00:27:05.86
Right, so for your
dressing she is gonna take her--
00:27:05.89\00:27:09.76
It's like a barbecue.
00:27:09.79\00:27:10.82
It's like a--
it's a barbecue base
00:27:10.85\00:27:12.83
and so I love the
tangy flavor that it has.
00:27:12.86\00:27:16.39
So go ahead and you
mix all your ingredients
00:27:16.42\00:27:19.54
and then use your wire
whisk and just whip it up, okay.
00:27:19.57\00:27:22.38
And by the way, if you say
oh, they read those recipes
00:27:22.41\00:27:25.90
so fast I
couldn't right them down.
00:27:25.93\00:27:27.70
Don't worry about it.
00:27:27.73\00:27:28.76
You can really relax
and just enjoy the program
00:27:28.79\00:27:30.95
because all the
recipes that we have right now
00:27:30.98\00:27:35.19
you can find them in two places.
00:27:35.22\00:27:36.62
You can go to a
Micheff sisters website
00:27:36.65\00:27:38.52
just go to micheffsisters.com
00:27:38.55\00:27:41.06
and you are not
only find the recipe
00:27:41.09\00:27:43.19
but you will find the
picture of the recipe there
00:27:43.22\00:27:45.03
so that you can see what--
what is it you like to make
00:27:45.06\00:27:48.19
and Micheff is
m-i-c-h-e-f-f sisters.com
00:27:48.22\00:27:53.01
and you can find it there
as well as the 3ABN website.
00:27:53.04\00:27:56.21
So two places you can go
get the recipe, don't worry.
00:27:56.24\00:27:58.46
Oh, wait a minute
there is three places.
00:27:58.49\00:28:00.48
You could buy our new cookbook.
00:28:00.51\00:28:02.08
That's right, and you can get
00:28:02.11\00:28:03.66
the recipe
right in the cookbook.
00:28:03.69\00:28:05.54
That's true.
00:28:05.57\00:28:07.27
What you really would want to do
00:28:07.30\00:28:08.42
because there are so many really
00:28:08.45\00:28:09.49
amazing recipes
in this cookbook.
00:28:09.52\00:28:11.05
Not just because we
made them or created them
00:28:11.08\00:28:13.52
but because we've
also tried and tested them
00:28:13.55\00:28:15.66
and so is a whole lot
of the people telling us
00:28:15.69\00:28:17.58
they really
appreciate the recipes.
00:28:17.61\00:28:19.91
Okay, I am gonna take
an avocado and slice it.
00:28:19.94\00:28:23.75
Now I wish that I had
00:28:23.78\00:28:26.23
the avocados in
David and Katie's
00:28:26.26\00:28:28.87
in my kid's
backyard but since I don't.
00:28:28.90\00:28:31.64
Oh, those are amazing.
00:28:31.67\00:28:33.75
Yeah. Oh.
00:28:33.78\00:28:35.53
They send them in the mail,
David sends them in the mail.
00:28:35.56\00:28:38.69
In fact David--
00:28:38.72\00:28:39.75
For mom and he
shares them with--
00:28:39.78\00:28:41.02
and she shares them with me.
00:28:41.05\00:28:42.17
I will say, when I
was visiting mom and dad
00:28:42.20\00:28:43.65
a couple of weeks
ago, David had send them
00:28:43.68\00:28:46.08
a whole box of
Avocados and all were very good.
00:28:46.11\00:28:51.12
And amazing
they ship pretty good
00:28:51.15\00:28:52.88
because not any of
them-- not any of them
00:28:52.91\00:28:54.88
were you know, messed up.
00:28:54.91\00:28:56.72
If its fresh
they don't turn dark
00:28:56.75\00:28:57.94
but you can imagine
what is getting like
00:28:57.97\00:28:59.67
when we actually
came eat off it free--
00:28:59.70\00:29:02.03
I'm pretty sure she didn't
want this happen but I am sorry.
00:29:02.06\00:29:05.19
Sis, can you--
00:29:05.22\00:29:06.25
We are in a situation like this.
00:29:06.28\00:29:08.60
You just look at.
00:29:08.63\00:29:10.28
No, there and go
the-- go and do the favor.
00:29:10.31\00:29:15.10
Don't mind if I do?
00:29:15.13\00:29:16.16
No.
00:29:16.19\00:29:19.34
Seriously. Seriously, guys.
00:29:19.37\00:29:21.20
Okay, paper towel for you.
00:29:21.23\00:29:22.26
Can you imagine what's gonna be
00:29:22.29\00:29:23.92
like eating the fruit
off of the tree of life.
00:29:23.95\00:29:25.98
Oh, it's amazing.
00:29:26.01\00:29:27.88
I mean that's
gonna be real eating.
00:29:27.91\00:29:30.43
Yes, it is.
00:29:30.46\00:29:31.64
Thanks for saving the day, sis.
00:29:31.67\00:29:32.90
Hey, you are welcome.
00:29:32.93\00:29:34.56
Okay, so you're
gonna peal you're--
00:29:34.59\00:29:37.85
the skin off your avocado
00:29:37.88\00:29:41.41
and-- now I like--
00:29:41.44\00:29:43.56
you can use a
fork to smash it up.
00:29:43.59\00:29:45.99
I like to use a pastry blunder.
00:29:46.02\00:29:49.42
You want to mash, mash it up.
00:29:49.45\00:29:53.40
So there we go let's move my--
00:29:53.43\00:29:59.18
get my mess out of here.
00:29:59.21\00:30:01.08
Okay, so I take
my pastry blunder
00:30:01.11\00:30:03.82
and I am gonna mash
this avocado up like this.
00:30:03.85\00:30:09.21
I love avocados.
00:30:09.24\00:30:12.48
They are wonderful.
00:30:12.51\00:30:13.72
I love to make
sandwiches out of them
00:30:13.75\00:30:15.52
or just eat it on toast.
00:30:15.55\00:30:16.86
Well, we have-- the
only thing avocados really do
00:30:16.89\00:30:19.19
is they can take
place of more high fat meal.
00:30:19.22\00:30:23.51
A lot of people put
meal on their sandwiches
00:30:23.54\00:30:25.66
when they-- and if
you just put spread
00:30:25.69\00:30:27.80
a little thin layer of
avocado you will miss that meal
00:30:27.83\00:30:31.07
the meal goes
out that more of a--
00:30:31.10\00:30:33.38
if the experience
you have in your mouth
00:30:33.41\00:30:34.71
it's a smooth texture
00:30:34.74\00:30:38.74
and this avocado
will take that place
00:30:38.77\00:30:40.89
and it will have good fat.
00:30:40.92\00:30:42.89
And I think you will enjoy it.
00:30:42.92\00:30:44.55
Because avocado
is-- it is high in fat
00:30:44.58\00:30:48.29
but it's a good fat and
you don't eat a lot of it.
00:30:48.32\00:30:52.81
You know, you eat a--
you know a portion of it.
00:30:52.84\00:30:55.87
Because some
people have this say
00:30:55.90\00:30:57.02
well, there
anything good about fat.
00:30:57.05\00:31:00.54
But there are fats
that are healthy for us
00:31:00.57\00:31:02.71
and that our
bodies actually need
00:31:02.74\00:31:04.24
and avocado is one of them.
00:31:04.27\00:31:06.13
So and it's
everything in moderation
00:31:06.16\00:31:08.33
and being
temperance I all things too
00:31:08.36\00:31:10.75
because its important
that yes, if you ate you know,
00:31:10.78\00:31:13.93
you know 10 avocados at
one meal that quite won't be
00:31:13.96\00:31:16.21
the healthiest
option for you, you know.
00:31:16.24\00:31:19.08
I don't know who could eat 10
at one meal, they are filling.
00:31:19.11\00:31:22.53
They are good though.
00:31:22.56\00:31:23.91
If you don't
have a pastry bender
00:31:23.94\00:31:25.85
I mean, I love my pastry bender.
00:31:25.88\00:31:28.30
I know you use one too.
00:31:28.33\00:31:29.40
You love that one? No.
00:31:29.43\00:31:30.47
Oh, that I will--
She picked it right.
00:31:30.50\00:31:34.79
That's teasing me isn't it?
00:31:34.82\00:31:36.29
I should have got to look that.
00:31:36.32\00:31:38.14
Okay, now ill add
my grapeseed vegenaise.
00:31:38.17\00:31:41.95
I-- this is a vegan mayonnaise
but I love the grapeseed.
00:31:41.98\00:31:46.96
They've got
different versions of it,
00:31:46.99\00:31:48.57
but I love the
grapeseed vegenaise.
00:31:48.60\00:31:50.49
I actually the low--
00:31:50.52\00:31:52.52
they have low fat
grapeseed vegenaise
00:31:52.55\00:31:55.08
and I really like that
one too, actually that--
00:31:55.11\00:31:57.71
that's ones my
favorite the low fat.
00:31:57.74\00:32:00.66
And you gonna cut those
calories we're done count.
00:32:00.69\00:32:02.84
Exactly. Exactly.
00:32:02.87\00:32:05.21
So add-- I am gonna add that.
00:32:05.24\00:32:07.55
Okay.
00:32:07.58\00:32:08.71
Add a little bit and
make sure of your soy
00:32:08.74\00:32:11.38
or almond milk mixture
its the original flavor
00:32:11.41\00:32:13.89
and not the vanilla flavor.
00:32:13.92\00:32:17.09
Add our seasonings.
00:32:17.12\00:32:18.84
Okay.
00:32:18.87\00:32:19.90
By the way, I am
good to go over here.
00:32:19.93\00:32:21.91
Good. I think I did you proud.
00:32:21.94\00:32:23.48
Awesome. You always do me proud.
00:32:23.51\00:32:25.66
No.
00:32:25.69\00:32:30.81
Okay, so we'll mix this up
and that's it for the dressing.
00:32:30.84\00:32:37.86
I mean, that's really fast.
00:32:37.89\00:32:41.16
And this will
last in refrigerator,
00:32:41.19\00:32:45.57
you know several days so--
00:32:45.60\00:32:46.94
And it is delicious.
00:32:46.97\00:32:48.27
You want to use
this? Oh, it's so good.
00:32:48.30\00:32:50.20
Actually I want
to kind of chunky.
00:32:50.23\00:32:51.79
You wanna chunky, okay.
00:32:51.82\00:32:53.29
No wire whisk for her.
00:32:53.32\00:32:54.35
I am just not gonna
give it to her you know.
00:32:54.38\00:32:58.44
Okay. She will
stay right over here.
00:32:58.47\00:32:59.75
You see how fast that's going,
this salad is going together
00:32:59.78\00:33:02.80
and if you have this all made up
00:33:02.83\00:33:04.94
several days ahead a time
then when it comes your dinner
00:33:04.97\00:33:08.17
you can just-- you are gonna see
00:33:08.20\00:33:09.80
we are gonna put this
salad together for you.
00:33:09.83\00:33:11.29
How's our-- May I take this?
00:33:11.32\00:33:13.59
Okay, I was gonna
leave a corner of it
00:33:13.62\00:33:15.40
just to give the tomatoes.
00:33:15.43\00:33:17.27
Okay, we will use the cold ones.
00:33:17.30\00:33:18.87
Okay, hold on.
00:33:18.90\00:33:20.21
Okay, I am gonna take my washed
00:33:20.24\00:33:23.74
and drained Romaine lettuce
00:33:23.77\00:33:26.38
and just break
it up into pieces.
00:33:26.41\00:33:29.28
We are not
careful, don't have to--
00:33:29.31\00:33:31.87
Just bite size
pieces, you don't want
00:33:31.90\00:33:34.68
like little chunks
but just bite size pieces.
00:33:34.71\00:33:37.11
Noticed the color green
00:33:37.14\00:33:38.81
and also you have
red going on here,
00:33:38.84\00:33:41.79
yellow, you've got the beans.
00:33:41.82\00:33:44.27
When you color your
plate like a rainbow
00:33:44.30\00:33:47.25
you gonna have good nutrition.
00:33:47.28\00:33:49.66
And that is so important.
00:33:49.69\00:33:50.92
Make sure you have
different textures, colors.
00:33:50.95\00:33:53.24
Even you have to
stop and think, I wonder
00:33:53.27\00:33:55.15
if I am getting
enough nutrition.
00:33:55.18\00:33:56.95
If it is colored like a rainbow
00:33:56.98\00:33:59.28
with all the
beautiful colors on your plate
00:33:59.31\00:34:01.54
you are getting good nutrition.
00:34:01.57\00:34:03.62
You know, she is actually right.
00:34:03.65\00:34:05.44
We tease her but it's the truth.
00:34:05.47\00:34:07.25
She is spot on.
00:34:07.28\00:34:10.05
It's a good real thing.
00:34:10.08\00:34:11.88
Okay, so now I am gonna
00:34:11.91\00:34:13.91
just start
sprinkling this stuff on.
00:34:13.94\00:34:16.98
So sis, I like to cut
the grape tomatoes in half
00:34:17.01\00:34:21.93
just because I-- I don't like
00:34:21.96\00:34:23.53
to bite down on a
big tomato, you know,
00:34:23.56\00:34:26.37
because the seeds
coming out every where.
00:34:26.40\00:34:28.94
So-- because I probably
shot you with the seed before.
00:34:28.97\00:34:33.27
Maybe so. I have
not done it to you, sis.
00:34:33.30\00:34:36.02
So I am gonna
slice them in half it--
00:34:36.05\00:34:37.97
if you like to crunch down
on the tomato in your mouth
00:34:38.00\00:34:41.20
a big one go ahead
and leave them whole.
00:34:41.23\00:34:43.06
It's okay if I do
it for you though.
00:34:43.09\00:34:44.29
Yeah, need to be that.
00:34:44.32\00:34:45.79
Speaking of spitting seeds
00:34:45.82\00:34:47.01
when we lived in
Wisconsin there was a place over
00:34:47.04\00:34:51.74
that you would go to
one of the cities there
00:34:51.77\00:34:53.91
and they had people
from all over the world
00:34:53.94\00:34:56.03
come to see how they far
00:34:56.06\00:34:58.30
they could spit
a watermelon seed.
00:34:58.33\00:35:00.34
And they had big prizes for it.
00:35:00.37\00:35:02.27
I am serious and then
all the free watermelon.
00:35:02.30\00:35:05.56
You want me to
tell you a confession?
00:35:05.59\00:35:07.32
What?
00:35:07.35\00:35:08.83
I competed in one
of those competitions.
00:35:08.86\00:35:11.47
I truly did.
00:35:11.50\00:35:13.39
All right, this is the
first time knowing that.
00:35:15.88\00:35:18.41
I did, you put
the seed in your mouth
00:35:18.44\00:35:20.42
and then you kind of
go, you got to get back,
00:35:20.45\00:35:22.57
you know, seed and get,
00:35:22.60\00:35:23.65
you know, get
the aim you just go--
00:35:23.68\00:35:27.32
Did you win?
00:35:27.35\00:35:28.47
It's all technique. Did you win?
00:35:28.50\00:35:30.08
You know, I don't even remember
that but-- I did compete.
00:35:30.11\00:35:35.11
But literally people
from all over the world
00:35:35.14\00:35:37.46
came to this place to see
who could spit it the far.
00:35:37.49\00:35:41.16
You know what, I tell you what,
00:35:41.19\00:35:44.06
I'll teach you
how to spit on the--
00:35:44.09\00:35:45.74
No, I you know want,
00:35:45.77\00:35:46.90
I am really just fine
you know, I'll do this.
00:35:46.93\00:35:49.77
In fact, the folks here might
00:35:49.80\00:35:50.93
want to just
join in that contest.
00:35:50.96\00:35:52.90
Now actually I am
going to stick with the--
00:35:52.93\00:35:55.55
Okay, I am gonna
sprinkle the salad with corn.
00:35:55.58\00:35:59.30
Then I will sprinkle
some-- you paste it--
00:35:59.33\00:36:02.09
if you put it as
much as you want.
00:36:02.12\00:36:04.98
Sis, if you put
some tomatoes on it,
00:36:05.01\00:36:06.93
put the black beans.
00:36:06.96\00:36:09.20
And now jalapenos--
00:36:09.23\00:36:12.26
Jalapenos slices
are totally optional
00:36:12.29\00:36:15.02
but I highly
recommend it and some--
00:36:15.05\00:36:18.60
you put some Tender
Bits on, some olives
00:36:18.63\00:36:23.30
and then what
you're gonna do is--
00:36:23.33\00:36:28.52
oh, she is gonna
get really pretty.
00:36:28.55\00:36:31.11
I'm going to say, you know.
00:36:31.14\00:36:32.44
She saw, she saw
what I did for the sample.
00:36:32.47\00:36:34.53
I was gonna say,
I was just trying
00:36:34.56\00:36:35.84
to recreate of here.
00:36:35.87\00:36:37.47
Okay, so then you are gonna
just take your salad dressing.
00:36:37.50\00:36:40.24
I drizzle this one on first
and it really doesn't matter,
00:36:40.27\00:36:43.68
but I drizzle this on.
00:36:43.71\00:36:46.93
Just like that.
00:36:46.96\00:36:48.89
And then put this on
00:36:48.92\00:36:54.02
and that is your
Ranch Hand Salad.
00:36:54.05\00:36:56.00
A meal in itself.
00:36:56.03\00:36:58.32
I can't wait--
where is the fork?
00:36:58.35\00:37:00.39
I think we should taste this.
00:37:00.42\00:37:01.88
All right.
00:37:01.91\00:37:03.56
Make sure I-- make sure
00:37:03.59\00:37:05.38
I get some of
that all that dressing.
00:37:05.41\00:37:07.98
Drum roll.
00:37:11.55\00:37:14.18
And you have one over there.
00:37:14.21\00:37:15.28
While she is her
salad we have one already
00:37:15.31\00:37:17.23
put it over here
and plated it up just--
00:37:17.26\00:37:18.98
I'll think I wait a till later.
00:37:19.01\00:37:21.52
Don't mind if I do.
00:37:21.55\00:37:24.08
What coming up next is
my Hungry Shepherd's Pie.
00:37:24.11\00:37:28.14
Let me read the recipe for you.
00:37:28.17\00:37:29.35
For these you will need.
00:37:29.38\00:37:30.59
Now this is my version of
the Hungry Shepherd's Pie.
00:38:23.26\00:38:26.21
And it's a good one.
00:38:26.24\00:38:28.16
And there's many
variations, I chose--
00:38:28.19\00:38:29.95
Oh, there's hundreds.
00:38:29.98\00:38:31.03
I chose to just
make it very simple
00:38:31.06\00:38:32.64
because if you have somebody
00:38:32.67\00:38:34.35
that just can't
stand green vegetables,
00:38:34.38\00:38:36.78
this is what I had in mind
when I was thinking about this,
00:38:36.81\00:38:39.70
as I just used the corn.
00:38:39.73\00:38:41.40
But honestly, I
like to put peas in it,
00:38:41.43\00:38:43.24
I like to put mixed vegetables,
if you could just buy--
00:38:43.27\00:38:46.06
You can-- you put green beans,
00:38:46.09\00:38:47.23
but if you get it
even a package of frozen
00:38:47.26\00:38:49.05
mixed vegetables
and layer in between,
00:38:49.08\00:38:50.85
you can do that as well.
00:38:50.88\00:38:52.38
But this is gonna be
very easy, I'm gonna have you
00:38:52.41\00:38:54.29
just put the fire on, turn it on
00:38:54.32\00:38:56.82
and this one right here.
00:38:56.85\00:38:58.20
I've already
precooked the onions
00:38:58.23\00:39:00.64
because as you
know, every one of us--
00:39:00.67\00:39:03.08
The Micheff sisters
do not like raw onions.
00:39:03.11\00:39:06.41
Not at all.
Love onions, not raw.
00:39:06.44\00:39:08.98
And so, sis, if you would
00:39:09.01\00:39:10.61
just put that in
the pan, they're all--
00:39:10.64\00:39:12.19
and I just sauteed
00:39:12.22\00:39:13.29
those in a little
non-stick cooking spray
00:39:13.32\00:39:16.57
and that's all I used.
00:39:16.60\00:39:17.88
I've been really trying hard
00:39:17.91\00:39:19.06
where I don't have
to put the all that
00:39:19.09\00:39:20.81
couple
tablespoons of oil in my dish,
00:39:20.84\00:39:23.02
where I can cut
those calories that way.
00:39:23.05\00:39:24.95
I try to do it and that's why--
00:39:24.98\00:39:26.25
Unless, it's what
flavors your dish.
00:39:26.28\00:39:28.17
So, I said whenever I can.
00:39:28.20\00:39:29.38
Whenever I can.
00:39:29.41\00:39:30.59
But you know, with the onions,
00:39:30.62\00:39:32.23
I've had-- I've gone
to someone's house before
00:39:32.26\00:39:35.03
and they say, "we just--
00:39:35.06\00:39:37.91
I know you don't like raw onions
00:39:37.94\00:39:40.07
so I minced them up really
fine so you couldn't see them."
00:39:40.10\00:39:44.12
And it's not that
I don't like them,
00:39:44.15\00:39:46.28
it's that they
bother my stomach.
00:39:46.31\00:39:48.76
I just don't like them.
00:39:48.79\00:39:51.97
I'll be honest, I
just don't like them.
00:39:52.00\00:39:54.53
So, guess what, now
while she is putting
00:39:54.56\00:39:57.39
that onions in there,
00:39:57.42\00:39:59.52
Cinda, you're
gonna get the privilege
00:39:59.55\00:40:00.59
of using our
brand new garlic press.
00:40:00.62\00:40:02.09
Yay. Yay, so.
00:40:02.12\00:40:03.31
I'm excited about this.
00:40:03.34\00:40:05.56
So all you do is
put than in there.
00:40:05.59\00:40:08.62
Yeah, but I can probably
put both of them in here--
00:40:08.65\00:40:10.42
Probably so, and Linda's gonna
just scrape that off for you,
00:40:10.45\00:40:13.13
I'm gonna step back
00:40:13.16\00:40:14.21
and you can see
how easy that is.
00:40:14.24\00:40:16.46
And just squeeze it
and it's just effortless.
00:40:16.49\00:40:18.94
Isn't that amazing?
00:40:18.97\00:40:20.00
Wow, I really like that.
00:40:20.03\00:40:23.04
That's really nice.
00:40:23.07\00:40:24.75
It's the easiest one
to clean, I've ever seen.
00:40:24.78\00:40:27.70
That's really nice.
00:40:27.73\00:40:30.32
Wow, and it got it all.
00:40:30.35\00:40:32.67
Yeah, isn't that something?
00:40:32.70\00:40:34.92
It's like, empty inside.
00:40:34.95\00:40:36.88
It smells great too.
00:40:36.91\00:40:38.50
That's awesome.
00:40:38.53\00:40:39.66
I love it, I'll
tell you what Gerda,
00:40:39.69\00:40:41.26
every time I use my garlic press
00:40:41.29\00:40:43.15
I'm going to have so
many wonderful memories
00:40:43.18\00:40:44.90
of my time spent with you
and Reed and AFCOE Europe.
00:40:44.93\00:40:47.87
You know what
you should do? What?
00:40:47.90\00:40:49.19
Every single time you do,
00:40:49.22\00:40:51.03
you use your garlic press
you say a prayer for them.
00:40:51.06\00:40:53.99
That's a good idea and I
will do that for you guys
00:40:54.02\00:40:56.14
because I
promised to pray for you
00:40:56.17\00:40:57.44
and lift you up in prayer.
00:40:57.47\00:40:58.51
They're doing amazing
evangelism over there.
00:40:58.54\00:41:00.97
Can I just tell
you a quick story
00:41:01.00\00:41:02.21
while she's sauteing
the burger in here, sis?
00:41:02.24\00:41:04.17
Would you put
that burger in there,
00:41:04.20\00:41:05.67
I want to share this with you.
00:41:05.70\00:41:07.19
I was you know,
teaching the classes
00:41:07.22\00:41:10.17
to the AFCOE
students during the day
00:41:10.20\00:41:13.06
and, and then in the afternoon
00:41:13.09\00:41:15.88
they go out and they put to use
00:41:15.91\00:41:17.12
all the tools of evangelism
that they learn in class.
00:41:17.15\00:41:19.87
Well, I had to
run in to the mall
00:41:19.90\00:41:22.67
where we were
getting this garlic press
00:41:22.70\00:41:24.50
and as we were
leaving, Gerda was--
00:41:24.53\00:41:26.46
I had to get some
money in the machine
00:41:26.49\00:41:27.67
to pay for the parking,
00:41:27.70\00:41:29.00
while we're
waiting for the parking,
00:41:29.03\00:41:30.97
there were three young ladies
00:41:31.00\00:41:32.18
that were standing
there and they were like,
00:41:32.21\00:41:33.68
"I love your shoes,
where'd you get your shoes?"
00:41:33.71\00:41:35.52
And of course, you
know, I'm going to be
00:41:35.55\00:41:36.60
in four inch heeled boots,
you know, because I'm short.
00:41:36.63\00:41:40.08
And, and I saw I
was short on my shoes
00:41:40.11\00:41:42.28
and they said,
"Wow, where are you from?"
00:41:42.31\00:41:44.88
And I said I'm from
America and I live in Tennessee
00:41:44.91\00:41:47.46
and I was telling
them, and I said--
00:41:47.49\00:41:48.80
they said, "what
are you doing here?"
00:41:48.83\00:41:50.05
I said, "Oh, I'm
so glad you asked me,
00:41:50.08\00:41:51.74
and I told them all about AFCOE.
00:41:51.77\00:41:53.30
I said in fact, I'm
speaking here tomorrow night,
00:41:53.33\00:41:55.93
why don't you come and hear me?
00:41:55.96\00:41:57.49
And, can you-- I
tell you, then Gerda
00:41:57.52\00:41:59.68
and I prayed and prayed
and prayed all the way home
00:41:59.71\00:42:01.50
and said Lord,
please, allow them to come.
00:42:01.53\00:42:03.55
All three of those ladies,
00:42:03.58\00:42:04.78
they had to
drive about 40 minutes,
00:42:04.81\00:42:06.02
they came the next night
to the meetings and I was so--
00:42:06.05\00:42:08.69
That's awesome.
00:42:08.72\00:42:10.21
Is it? That's awesome.
00:42:10.24\00:42:11.27
Isn't it wonderful
how God answers prayer?
00:42:11.30\00:42:13.23
Yes, that's awesome.
00:42:13.26\00:42:14.30
And all because
they liked my shoes.
00:42:14.33\00:42:16.29
Now imagine that.
00:42:16.32\00:42:18.63
Well, and really it's
all because you prayed.
00:42:18.66\00:42:20.85
Exactly.
00:42:20.88\00:42:21.91
You know that-- remember
that song in Sabbath school?
00:42:21.94\00:42:24.27
"A Sermon in Shoes."
00:42:24.30\00:42:25.37
Do you know oh Christian
You're a sermon in shoes
00:42:25.40\00:42:31.13
I love that song too.
00:42:31.16\00:42:33.14
Well, put in
that burger in there
00:42:33.17\00:42:35.43
and now, sis, if
you'll help me we'll just--
00:42:35.46\00:42:38.28
Add all the spices and
Linda, you put in the Bullion
00:42:38.31\00:42:44.68
and the ketchup and the salts.
00:42:44.71\00:42:48.03
Cinda, and I will give
you the honor of putting
00:42:48.06\00:42:50.33
the cayenne pepper in there.
00:42:50.36\00:42:52.48
You know, that I see there.
00:42:52.51\00:42:53.59
Do you know when
you were in Germany,
00:42:53.62\00:42:55.50
I was in Florida and I
met the sweetest little lady.
00:42:55.53\00:43:03.03
She's 100 years old Miss Lillian
00:43:03.06\00:43:06.49
and she watches
our show faithfully.
00:43:06.52\00:43:10.19
And even at 100, loves them.
Let's say hi to Ms. Lillian.
00:43:10.22\00:43:12.17
The Micheff Sisters
say hello. Hi, Ms. Lillian.
00:43:12.20\00:43:16.64
She was the sweetest lady.
00:43:16.67\00:43:19.17
And she said to give my sisters,
00:43:19.20\00:43:20.92
oh, Ms. Lillian, look-- no, no,
00:43:20.95\00:43:22.39
I got to get in the middle.
00:43:22.42\00:43:23.49
She said to give
my sister's a hug,
00:43:23.52\00:43:25.14
so there you go.
00:43:25.17\00:43:28.60
Oh, in fact
we're gonna be coming
00:43:28.63\00:43:29.76
to a lot of camp meetings
this year, so we're hoping
00:43:29.79\00:43:31.82
that we'll get a
chance to give you a hug too.
00:43:31.85\00:43:35.01
While that is, you got
to mix that up really good,
00:43:35.04\00:43:37.91
and then we're going to add...
00:43:37.94\00:43:39.75
I think that will help me.
00:43:39.78\00:43:41.05
That will help
you out right there,
00:43:41.08\00:43:44.34
an she's just-- mix
that up really good,
00:43:44.37\00:43:46.75
that's gonna absorb the liquid.
00:43:46.78\00:43:48.98
And we don't have to worry
about cooking this too much,
00:43:49.01\00:43:50.81
because we're going
to bake this in the oven
00:43:50.84\00:43:52.35
when we're all
finished lying up.
00:43:52.38\00:43:54.02
It's going to bake for
one hour at 375 degrees
00:43:54.05\00:43:57.21
and so this is gonna get
nice and cooked in the oven.
00:43:57.24\00:43:59.84
Here's what we're
gonna do now though.
00:43:59.87\00:44:01.11
Do you want me to spray
the bottom of this first?
00:44:01.14\00:44:02.57
Yeah, that'll be good.
00:44:02.60\00:44:03.63
That's what I was thinking.
00:44:03.66\00:44:04.69
Here, spray that
over there if you would.
00:44:04.72\00:44:07.77
There you go. See
how that's just mixed.
00:44:07.80\00:44:09.75
And then, I'm going
to just go like this
00:44:09.78\00:44:14.17
and we're gonna put all
that in here, right there.
00:44:14.20\00:44:18.06
Better if I help you.
00:44:18.09\00:44:20.85
So it's like a meatloaf
almost, like, on the bottom.
00:44:20.88\00:44:23.36
Exactly, and you've heard about,
00:44:23.39\00:44:25.80
you know,
somebody says I'm a meat
00:44:25.83\00:44:27.08
and potatoes person
myself, you could make a meat
00:44:27.11\00:44:29.24
and potatoes person right here.
00:44:29.27\00:44:31.26
You know, just the good kind.
00:44:31.29\00:44:33.08
Well, I could be
the potato person,
00:44:33.11\00:44:34.78
but the meat, uh.
00:44:34.81\00:44:36.83
I'll bet you meat.
00:44:36.86\00:44:38.33
All right, now, Cinda,
00:44:38.36\00:44:39.68
if we're going to
just-- I'll put he corn on
00:44:39.71\00:44:41.96
and you put the
mashed potatoes on, okay.
00:44:41.99\00:44:43.88
Okay, I'll-- just,
don't you even worry about it.
00:44:43.91\00:44:46.59
I will take care of
the mashed potatoes.
00:44:46.62\00:44:48.24
At this stage, this is the place
00:44:48.27\00:44:50.29
when you-- what
you doing? Get out--
00:44:50.32\00:44:52.75
You said take care
of the mashed potatoes,
00:44:52.78\00:44:54.48
I'm gonna take care
of the mashed potatoes.
00:44:54.51\00:44:56.22
Yeah, she really is.
00:44:56.25\00:44:58.34
You want me to put it on?
00:44:58.37\00:45:00.18
There we go, while she's
eating the mashed potatoes.
00:45:00.21\00:45:02.05
I'm a little busy right now.
00:45:02.08\00:45:03.82
All right, you're
going to just layer
00:45:03.85\00:45:05.22
the mashed
potatoes on top like this,
00:45:05.25\00:45:08.25
and sis, why don't
you do that because--
00:45:08.28\00:45:12.65
what we're going to do is finish
00:45:12.68\00:45:14.22
with the mashed
potatoes right here.
00:45:14.25\00:45:16.34
Here's what we're gonna do is,
00:45:16.37\00:45:18.14
turn this on real
quick, put some spray in there,
00:45:18.17\00:45:21.60
and we're going to
melt our margarine.
00:45:21.63\00:45:23.85
And cook and help
you at the same time.
00:45:23.88\00:45:25.73
I'm multi talented.
00:45:25.76\00:45:27.13
Yes, you are, so
we're going to melt
00:45:27.16\00:45:29.25
the margarine in there,
and you could put this--
00:45:29.28\00:45:32.47
finish layering
this up for me, sis.
00:45:32.50\00:45:34.18
Okay, what and bread.
00:45:34.21\00:45:35.61
Okay, and then we have bread.
00:45:35.64\00:45:37.67
And this is just, like a whole,
00:45:37.70\00:45:39.28
like a loaf of
bread right here, a slice
00:45:39.31\00:45:41.57
that you're
just going to take it
00:45:41.60\00:45:42.71
and tear it into pieces.
00:45:42.74\00:45:43.85
That's all you're gonna do.
00:45:43.88\00:45:45.01
So just tiny
little pieces like this,
00:45:45.04\00:45:47.51
and, and it's
already been done for you,
00:45:47.54\00:45:50.10
so I'm just gonna add
this to the margarine.
00:45:50.13\00:45:53.40
We're going to
sprinkle our seasonings on top.
00:45:53.43\00:45:56.25
Okay, and just mix
that around really good
00:45:56.28\00:46:01.82
and Cinda, as soon
as you're done with the,
00:46:01.85\00:46:05.32
let me grab one dish from
here and I can help you here.
00:46:05.35\00:46:07.14
I might just have to
eat the rest of them.
00:46:07.17\00:46:09.34
And so I, I better
spread this on quick,
00:46:09.37\00:46:11.39
we might not
have any on the top.
00:46:11.42\00:46:15.99
Hey.
00:46:16.02\00:46:17.72
Okay. And, there you go.
00:46:17.75\00:46:20.48
I think grandma got
us into loving potatoes.
00:46:20.51\00:46:23.26
Yes, she did.
00:46:23.29\00:46:24.79
No, you know, she
could peel fat potatoes
00:46:24.82\00:46:27.08
faster than
anybody I've ever seen.
00:46:27.11\00:46:29.79
And she did it all with a knife.
00:46:29.82\00:46:31.83
Now that's all absorbed,
so what you're going to do
00:46:31.86\00:46:35.00
is you're just going to now
sprinkle these all over the top
00:46:35.03\00:46:39.39
and you're-- as I
say-- now I like cover this
00:46:39.42\00:46:42.40
with a little foil
while it's baking at first.
00:46:42.43\00:46:45.24
And, so that it gets all
the heat distributed evenly.
00:46:45.27\00:46:50.02
And you're going to bake that,
00:46:50.05\00:46:51.82
put a little
foil over it, bake it.
00:46:51.85\00:46:53.61
Bake it and in
the last 15 minutes
00:46:53.64\00:46:55.37
take the foil off, okay.
00:46:55.40\00:46:57.06
And here I have one
already ready for you.
00:46:57.09\00:46:59.17
and Cinda garnished it.
00:46:59.20\00:47:00.73
What did you
garnish it with, sis?
00:47:00.76\00:47:03.29
Fresh oregano and
little grape tomatoes.
00:47:03.32\00:47:06.42
Isn't that pretty?
00:47:06.45\00:47:07.69
And ready to eat. Now
Cinda needs is a fork.
00:47:07.72\00:47:10.60
That's exactly
right, don't tempt me.
00:47:10.63\00:47:12.82
We'll we're not done
yet, because we have a--
00:47:12.85\00:47:15.04
Pot Roast Stew.
00:47:15.07\00:47:16.64
That's right, sis, will
you read the recipe for me?
00:47:16.67\00:47:20.18
Sure, you will need...
00:47:20.21\00:47:22.36
This is one of those recipes
00:47:56.23\00:47:58.48
that mom used to make
a lot when we were kids.
00:47:58.51\00:48:01.52
And one thing that I
really loved about it.
00:48:01.55\00:48:04.27
Mom would make
her special biscuits,
00:48:04.30\00:48:06.69
and you could even pour
it over the top of biscuits.
00:48:06.72\00:48:09.29
That's just an option, if
you want to have biscuits,
00:48:09.32\00:48:12.31
you can put the stew
on top of the biscuits.
00:48:12.34\00:48:14.53
Well, I also
like to see the stew,
00:48:14.56\00:48:16.37
the stew baked in to
oven with the biscuits on top,
00:48:16.40\00:48:19.08
and they bake-- and
sometimes mom would bake
00:48:19.11\00:48:21.16
and make a pot pie out of it.
00:48:21.19\00:48:22.43
Oh, hearty memory goes
say-- Oh, mom, I'm coming home.
00:48:22.46\00:48:27.82
Well, the product
that Linda is using today
00:48:27.85\00:48:30.55
is called skallops,
Worthington Vegetable Skallops.
00:48:30.58\00:48:33.76
And We enjoy these,
our entire childhood--
00:48:33.79\00:48:38.39
We grew up eating
these and, we love it.
00:48:38.42\00:48:41.34
Sometimes mom would just
do something really simple,
00:48:41.37\00:48:43.39
and she'd just spread
it with cracker crumbs
00:48:43.42\00:48:45.32
and, and fry them and, oh, wow.
00:48:45.35\00:48:48.07
They're so good.
00:48:48.10\00:48:49.52
In fact, your grandsons,
that's one of their favorites.
00:48:49.55\00:48:52.69
Yes, it is, Michael and Jason
00:48:52.72\00:48:54.62
absolutely love
grandmas fried skallops,
00:48:54.65\00:48:58.15
aunt Cinda's fried
scallops aunt Linda's fried--
00:48:58.18\00:49:00.56
they don't care
who, they just love it.
00:49:00.59\00:49:03.11
Well, there's always that food,
00:49:03.14\00:49:04.35
you know, those
foods that are like,
00:49:04.38\00:49:05.94
comfort foods, family
foods, you know, that you like
00:49:05.97\00:49:08.40
and maybe you
don't have every day.
00:49:08.43\00:49:10.08
But this stew, you
can do anything with it.
00:49:10.11\00:49:12.36
You can put, green beans in it,
00:49:12.39\00:49:15.06
you can put your
favorite vegetables,
00:49:15.09\00:49:17.26
I chose to make it
simple, you know, today.
00:49:17.29\00:49:20.37
But you can put just
whatever you want in it.
00:49:20.40\00:49:22.34
Well, mom made it different
every time she made it.
00:49:22.37\00:49:24.39
Yeah, she did. That's right.
00:49:24.42\00:49:25.78
And this is I've just
got like eight cups of water,
00:49:25.81\00:49:29.15
and I'm gonna put the onions in.
00:49:29.18\00:49:31.07
Now there are
sauteed ahead of time
00:49:31.10\00:49:32.50
because they will be done
by the time the potatoes--
00:49:32.53\00:49:36.08
They'll be cooked by the
time everything else is done.
00:49:36.11\00:49:38.44
So I don't have
to do that for this.
00:49:38.47\00:49:40.71
And then I'm going
to put the celery in.
00:49:40.74\00:49:43.06
Cut on a diagonal.
00:49:43.09\00:49:45.71
Yes, and this
goes in your favorite--
00:49:45.74\00:49:47.80
Does that
change the flavor, sis,
00:49:47.83\00:49:49.17
if it's not cut in diagonal?
00:49:49.20\00:49:51.78
This is some of the
McKay's Beef Style Seasoning
00:49:51.81\00:49:54.23
that we grew up
on, which I love.
00:49:54.26\00:49:56.85
And this is the
Bragg's Liquid Aminos
00:49:56.88\00:50:00.24
which is like a soy
sauce that is not fermented.
00:50:00.27\00:50:03.57
In fact,
peoples that don't know,
00:50:03.60\00:50:04.72
it's just Bragg, not
plural, Bragg Liquid Aminos.
00:50:04.75\00:50:07.94
We hear it so often we
say, Bragg's, Bragg's, Bragg's.
00:50:07.97\00:50:11.20
We're bragging about it,
we're not brags about it.
00:50:11.23\00:50:14.69
We're bragging about it.
00:50:14.72\00:50:16.30
And I'm going to go
ahead, for this stew,
00:50:16.33\00:50:18.30
the potatoes cook fast,
everything cooks fast in here.
00:50:18.33\00:50:21.28
I'm just going to
put it all in together.
00:50:21.31\00:50:23.40
And for those that don't know
what Bragg's Liquid Aminos is,
00:50:23.43\00:50:26.79
it's a substitute for
soy sauce, unfermented.
00:50:26.82\00:50:29.52
It's just not--
yeah, unfermented.
00:50:29.55\00:50:31.51
I like the flavor
better than soy sauce.
00:50:31.54\00:50:33.26
Yeah, I do too.
00:50:33.29\00:50:34.35
Okay, we're going to let
that cook, I've got it on high.
00:50:34.38\00:50:37.22
And we're gonna let that cook
00:50:37.25\00:50:38.28
and you can mix
up the gravy's, sis.
00:50:38.31\00:50:40.38
And, Cin, if you, if you
could cut the Skallops in half.
00:50:40.41\00:50:43.84
In half? Sliced or like this?
00:50:43.87\00:50:47.00
Just, that's fine.
00:50:47.03\00:50:48.13
Like, you want them this
way, or do you want them--
00:50:48.16\00:50:50.24
They're just like. Hiya!
00:50:50.27\00:50:52.25
Like that?
00:50:52.28\00:50:53.33
Oh, oh, good. This
is going to be fun.
00:50:53.36\00:50:55.64
Hiya!
00:50:55.67\00:51:01.63
Very nice. I like this job.
00:51:01.66\00:51:03.06
You should have
fun in the kitchen
00:51:03.09\00:51:04.82
So now let's
move on to the gravy.
00:51:04.85\00:51:06.72
She has the flour, she's
going to stir the water in it.
00:51:06.75\00:51:09.75
Whip it up and
just a little bit of um,
00:51:09.78\00:51:13.51
Cannola oil or you can use
your favorite olive oil in it,
00:51:13.54\00:51:16.68
just to give it a little
bit of flavor that in it.
00:51:16.71\00:51:20.75
And it's all ready to go
for when this is fully cooked.
00:51:20.78\00:51:24.22
Okay, well, then you're
going to add all of this.
00:51:24.25\00:51:27.88
Add this, and it's
going to look like this.
00:51:27.91\00:51:34.66
That looks good
enough to eat, sis.
00:51:34.69\00:51:36.33
Yes, the gravy
gets so-- it's so,
00:51:36.36\00:51:38.30
it's a really delicious dish
00:51:38.33\00:51:39.74
and we've told you all
the different ways that--
00:51:39.77\00:51:41.71
Maybe not all
the different ways.
00:51:41.74\00:51:42.93
That looks so good I want
to soak it up with a biscuit.
00:51:42.96\00:51:45.72
That's right.
00:51:45.75\00:51:46.90
Well, do you want to tell
them about our new cookbook?
00:51:46.93\00:51:48.88
Yes, we want to show
you, this is our brand new
00:51:48.91\00:51:51.47
"The Micheff Sisters,
Cooking with Kellogg's.
00:51:51.50\00:51:54.37
My sisters and I, I would
like to show you right now,
00:51:54.40\00:51:56.37
we have not one, not two
but six cookbooks out now.
00:51:56.40\00:51:59.34
This is our latest.
00:51:59.37\00:52:00.52
And right now
we'd like to show you
00:52:00.55\00:52:01.86
how you can get one too.
00:52:01.89\00:52:05.50
If you've enjoyed the
recipes you've seen today
00:52:05.53\00:52:07.58
and would like to
purchase your own copy
00:52:07.61\00:52:09.30
of one of their cookbooks,
including their new cookbook
00:52:09.33\00:52:12.32
"Cooking with Kellog's."
00:52:12.35\00:52:13.76
You can write to 3ABN.
00:52:13.79\00:52:15.81
P.O Box 220, West
Frankfort, Illinois, 62896.
00:52:15.84\00:52:20.78
that's 3ABN, P.O Box 220,
00:52:20.81\00:52:24.10
West Frankfort, Illinois, 62896.
00:52:24.13\00:52:27.36
You can call 618-627-4651.
00:52:27.39\00:52:31.46
That's 618-627-4651.
00:52:31.49\00:52:35.11
Or, if you'd like to
contact the Micheff Sisters,
00:52:35.14\00:52:37.46
for speaking
appointments or concerts,
00:52:37.49\00:52:39.72
you can do so at their
website at micheffsisters.com
00:52:39.75\00:52:43.44
That's
M-I-C-H-E-F-F Sisters.com.
00:52:43.47\00:52:48.92